Name: Granadilla orange cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 250 g castor sugar; 250 g butter at room temperature; 4 eggs large; 25 ml orange zest only; 115 g granadillas pulp; 5 ml pineapple essence (or vanilla essence); 280 g flour self-raising; 2 ml salt; 150 ml milk; orange juice only; 300 ml icing sugar

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Ingredients (11)

250 g	castor sugar
250 g	butter — at room temperature
4	eggs — large
25 ml	orange — zest only
115 g	granadillas — pulp
5 ml	pineapple essence — (or vanilla essence)
280 g	flour — self-raising
2 ml	salt
150 ml	milk

Glaze

	orange — juice only
300 ml	icing sugar

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Method:

Preheat oven to 180 degrees Celsius and prepare large cake tin with cooking spray.

Cream the butter and sugar together until pale yellow and fluffy.

Add the eggs one at a time, beating the mixture well after each addition.

Add granadilla pulp, orange rind and essence and beat well.

Sift flour and salt and add along with milk to the egg mixture in small batches.

Beat gently until evenly combined.

Scoop batter into prepared cake tin and bake for 45-60 minutes until golden brown and a toothpick comes out clean when pricked in the center of the cake.

Allow to cool before topping with glaze.

Orange glaze:

Blend together all the ingredients until it forms a thick paste, adding more liquid or icing sugar deemed necessary to create the right consistency.

Reprinted with permission of RumTumTigger. To see more recipes, click here.